You can really eat anything when you are camping as long as you don’t have to carry it in a backpack (wait until I get to my dehydrated chicken stew for what to carry in a backpack!).  When we camp, we bring our Dutch Oven (DO) everywhere we go – on raft trips, back country ski trips, and camping from our car.  I cook all sorts of dinners, cakes, breads, and desserts in it. I brown meat, sauté sausage and bacon, and fry fish in it.  I keep pancakes, garlic bread, and anything else warm in it.  The DO is used at ninety percent of my meals and I never stop finding new ways to use it.  And, the bonus, you just wipe it out to clean it (that is my favorite part!).  Below is a recipe for DO enchiladas, but remember, anything is possible. Just think of it as an oven in the woods!

Ingredients

2 cans enchilada sauce
6 tortillas
1 bag rice and beans
1 can black olives
1 bag shredded jack or cheddar cheese

Method

Cook rice and beans according to package.
Wipe inside of DO with oil.
Place a light coating of enchilada sauce on the bottom of the DO.
Place one tortilla in the bottom of the DO.  Top with rice and beans, olives, and cheese. Top with enchilada sauce, repeat process until DO is full.
Cook at 350 degrees for 35-40 minutes (read your DO instructions to know how to cook at 350 – I generally use 10 coals on bottom and 12 on top).
Let cool for 5 mins, cut, serve

Top with avocado and cilantro if available at Chez Camp Site.

Pre-cooked enchiladasch

Dutch Oven at 350 degrees

Bring It!

Normally I would cook the rice and beans from scratch and not buy the prepackaged cheese, but when camping, you want to make it as easy as possible so pre-packaged/shredded is the way to go.  Also, there are plenty of good recipes for enchilada sauce, but again, canned works great when camping.